Deep fried Buffalo wings get a bad rap for being high in saturated fat and a lot of work for not so much protein. A Buffalo chicken burger on the other hand is high in protein, filling and savory. These chicken burgers are served slider style, with homemade Buffalo butter spread and fresh blue cheese celery salad. Make sure to have a few napkins on hand and extra burgers for second and third helpings.

Ingredients

Select ingredients:

For the burgers:

1 lb. Perdue ground chicken

1 tablespoon Dijon mustard

1 tablespoon Kikkomen less sodium soy sauce

1 teaspoon red pepper flakes

1/2 teaspoon hot sauce

1/2 finely chopped onion

1 clove mashed and chopped garlic

2 tablespoons fig jam

1 egg, plus 1 egg yolk

1 sleeve of Ritz crackers, crushed

1 tablespoon canola oil

Salt

Black Pepper

Dinner rolls

For the Buffalo butter spread:

1 stick sweet cream salted butter

1/4 cup Louisiana hot sauce

1 teaspoon Tony Chachere’s Cajun seasoning

Pinch of black pepper

Pinch of salt

For the celery salad:

1 cup chopped celery

Pinch of celery salt

Duke’s Mayonnaise

1 tablespoon lemon juice, plus sprinkle of lemon zest

Blue cheese crumbles

Pinch of salt

Pinch of black pepper

(Substitute with prepared blue cheese dressing.)

Directions

Place butter on counter to soften while you prepare the burger patties.

Mix ground chicken, Dijon mustard, soy sauce, red pepper flakes, hot sauce, fig jam, eggs, crushed Ritz crackers, salt and pepper in a large bowl. Over high heat, scoop a generous spoonful of burger mixture into hot oil. Cook until bottom of each patty is slightly more than golden brown. (Note: The sugar in the fig jam will cause the patties to slight caramelize.) Once browned, flip each patty and reduce heat to medium. Cook thoroughly.

Slice dinner rolls in half and arrange on large platter. Spread Buffalo sauce on each roll and add a burger. Top the burger with celery salad. Assemble the rolls and serve immediately.

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